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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Other => Topic started by: Tea on July 06, 2008, 10:19:40 PM
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Here is what I used for this cheese.
5 ltr milk (As this is to be a harder cheese, I skimmed off as much of the cream as possible.)
100ml type C starter
1/8sp lipase disolved in boiled water
.5ml rennet/2lt milk
Bring the milk to a setting temp of 37c, add starter and rest for 10min. Add lipase and stir well. Add rennet and stir well. Allow to det for around 30 mins.
Boil 15gr peppercorns gently for around 15 mins, and set aside.
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Cut curd into 1/4in cubes and let stand for 5 min.
Heat slowly over the next hour bring the temp to 45c while stirring. Stir for another 30 mins.
Drain off whey to curd level the add the peppercorns and water and stir well.
Pour curds into hoops, (lined or not). Press for one hour remove and turn over.
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Press over night using 10-20kg weight.
Place in a saturated brine solution next day for 8 hours at a temp of 12-15c.
Allow cheese to dry, coat with plastic cheese coat and wax. Store at 10-15c for 2. Can be stored upto 12 months.
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Tea, I like your idea of the Peppercorn Cheese. You made me remember that I used to make Peppercorn Bread also with whole Peppercorns years ago. Delicious and wonderful hit when you bit into a peppercorn. I never boiled mine for bread making, probably a good idea to do so.
So you cooked your curds at 45 C/113 F with your Type C Thermophilic Culture, more like an italian type cheese, good.
Wow but you sealed them with wax fast, reg waits a couple weeks. If you don't get moisture buildup then it proves that I'm not getting enough whey out of my pressed cheeses as I got all that water between the bags and the cheeses.
Love that bumped sides biker look from your mold ;D.
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I am doing this for my maltese friend, they love pepper cheeses, so I thought I would give this a go as a thankyou.
The cheese is not sealed yet, it had to be brined at 10-15c for 8 hours, so that's them in the cave brining.
Then they will dry for a few days, we'll see maybe longer, then I will wax them.
Surprisingly they are already quite hard to touch already. They are going to be medium to hard cheese when finished I think.
I love the biker look too, although the kids told me it looks like the have the goose bumps. Personally I think I prefer the biker look. ;)
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OK, the info above was more the recipe than your records and you haven't sealed yet.
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Tea, you are becoming quite masterful at this cheese making thing. Again, they look like they came out great!
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Thankyou Dagger, that brought a smile to my face.
Once I decide to have a go at something I usually give it my best, and I know that if I don't do it through winter, it will be pointless trying to do it through summer.
That is of course, unless I can impress my husband enough with my cheeses, that I can presuade him to set me up a better cave for summer.
What do you think my chances are?
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You made me remember that I used to make Peppercorn Bread also with whole Peppercorns years ago.
You make bread too?? Does your wife know the treasure that she holds??
Note to web master; we need one of those swoon smilies.
That's excellent, we might have to also exchange bread recipes too. I still make atleast two loaves of bread by hand each week, the other times I usually use the bread machine. A bit slack I know, but it saves me time.
So ... your pepper bread, how does it go??
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Used to make it 7-8 years ago when my family and I lived in Brunei beside Malaysia in SE Asia, only bread there was sweet white pre-sliced party bread. No real recipe, used a bread machine and mostly white flour as that was all we could get (would have to freeze the flour and sift it for bugs :o). Added dark flour and grains for texture and towards end of kneeding cycle add a handful of normally black peppercorns (which they grow in Malaysia) so that don't get too beaten up / cracked. Didn't boil first to soften. Worked fine, bread was nice and mild except for the great little bursts of pepper when you crunched one, surprise!
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PS, sadly I now don't make any bread as too easy to buy nice bread here, maybe I should start again so I could have nice Ploughman's Lunch.
I want to make the smilies better, jsut need time . . .
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its amazing how some of us have the same interests. bread, cheese, BBQ. ya gotta love it
reg
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Ok I am experiementing again. Made this recipe on Sunday sans the peppercorns, but added liquid smoke just before I poured into moulds. I added @ 1/4tsp, as this stuff is strong, but I really think that I could have added more. They have been brined for 8hrs, and are now drying before I will wax and age for 1-2 months.
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Tea, those look really cool but I have one question: What kind of mold is that and how did you possibly get those out without shearing off all the little nubs??
It will be interesting to see how the liquid smoke developes while aging... will it increase or decrease in strength?
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Thanks Chili, they were formed in my camembert moulds. As they are a farily thick mould they are able to take the pressure. This is a hard cheese, and the curd after pressing if quite rubbery, but I too was surprised when the nubs stayed on like they did, as it was quite hard to get the cheese out of the mould.
At the moment the lipase smell is the predominate one, with the smoke in the background. I will probably wax either this afternoon or tomorrow, depending on how they are drying.
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Tea, the little nubs are going to look interesting once the cheese is waxed. Could you post a picture? Nice cheeses though, how long are you going to age them?
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Well how about that. I just waxed these this morning and took some pics. Must have know :D
I hope to age these for 2 months. The lipase is still prevelent.
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Sorry if I missed something but how do you know the lipase is prevelant?
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Ditto Carter's post, my sense of smell isn't great but I find Lipase isn't a smell but more a resultant taste in the final product.
Also did you rehydrate your Lipase powder for 30 minutes like in some guides or just add direct like in most recipes?
BTW, weird punk looking cheeses ;D.
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Yes, you can smell the lipase. It has a kind of sharp sour smell to me. I'm opening myself up here for some comments but, my husband says women's sense of smell seems to be more sensitive then men's-- not sure why, but it may be true.
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Saycheese...
I'm with you. I can not only taste the lipase, I can smell it very strongly in my cheeses.
When I add it to provolone I usually hang the provolone from a lid and let it hang down into one of my cheese pots. The gives me a convienant hanging place and also keeps a high humidity on the cheese.
When I lift this lid to check the cheese the smell of lipase is nearly overpowering.
Now I wonder if I'm using too much of this in my cheese.
How much lipase does everyone use per gallon on say a provolone, mozzarella or other cheese that calls for this addition?
Dave
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I used 1/4 tsp for a gallon of milk in a recipe for manchego from Bob Peak of The Beverage People. It was too strong for my husband but I thought it was tasty -- although a bit on the sour side. I noticed that Ricki Carroll's manchego recipe called for 1/4 tsp in 2 gallons of milk so Bob's recipe had double the amount. I do believe it is a matter of personal taste -- you can certainly make a cheese without it but it won't have the same ZIP.
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Yes I am refering to the smell. Everyone know when I am making feta too because of the smell.
Saycheese, apparently there is a mild and a strong lipase, maybe your's is the stronger variety. I use about the same quantity as you do, and I can't say that the smell or flavour is over powering, but it is definately there.
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Hi Tea,
I've been using Italase from Cheesemaking.com -- which I assume is the Italian lipase. I think it is the milder one, but I might be mistaken.